Category: Beans

Chickpea Salad Stuffed Sweet Potatoes

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Happy New Year!!🥳🥳🎉🎉 I can’t believe it’s 2020 and the start of a new decade!! If some of your New Years resolutions are to eat a bit healthier or try out some new recipes, than this is the place to be;)

Today I have a delicious stuffed sweet potato recipe that is great for lunch or dinner, and the chickpea salad stuffing can be enjoyed for days after as a quick school lunch. I’d like to be a bit more organized when it comes to lunches this year so that I have more time in the morning (to read books). So this recipe is perfect! Hope you enjoy;)

Chickpea Salad Stuffed Sweet Potatoes

Serves: 1-2 (plus extra salad for lunches)

Total Time: 30 minutes

Ingredients:

  • 1 small sweet potato
  • 1 tbs olive oil
  • 1 can of chickpeas, drained and rinsed
  • 1 heaping tablespoon of hummus (I used roasted red pepper flavour, but any other flavour would work)
  • 2 tbsp balsamic vinegar
  • 1 small bell pepper, diced
  • 1/4 cup chopped walnuts
  • 1 cup cooked quinoa
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Wash the sweet potato and cut it in half lengthwise. Place the halves skin side up on a parchment lined baking sheet, and rub them with the olive oil. Poke a few holes into the potato with a fork, and place in the oven. Bake for about 30 minutes, until soft.
  3. In a large bowl, mix together the chickpeas, hummus, balsamic vinegar, diced peppers, quinoa, and walnuts.
  4. Once the sweet potatoes are soft, scoop out some of the flesh from the middle of each half and mash it into the chickpea salad. Place the potatoes on a plate and scoop an equal amount of chickpea salad into each, saving the rest for later.
  5. Enjoy!!

First post of 2020 done! Thanks for all of your support in 2019;) Can’t wait for all of the new recipes and bullet journal spreads coming in 2020!

Yours Truly,

MyDayIsBooked;))

Golden Lentil and Coconut Soup

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Hey there! Soup is one of the best parts of winter- after spending an afternoon sledding or making snowmen, coming inside to a warm bowl of deliciousness is heaven! This Golden Lentil and Coconut soup is full of onion, garlic, coconut milk and ginger, packing it full of flavour and richness. Turmeric lends it’s signature golden colour, and carrots and sweet potatoes offer a slight bit of sweetness to round out the savoury notes. Only 45 minutes are needed to whip up this divine soup. And those 45 minutes are DEFINITELY worth it! Enjoy;)

Golden Lentil and Coconut Soup

Serves: 4-6

Total Time: 45 minutes

Ingredients:

  • 1 tbs coconut oil
  • 1 red onion, diced
  • 4 cloves of garlic, minced
  • 1 tbs ginger
  • 1 tsp coriander
  • 1/2 tsp red pepper flakes
  • 1 tbs turmeric
  • 1 small sweet potato, chopped into small cubes
  • 2 large carrots, chopped
  • 1 cup green lentils
  • 4 cups veggie broth
  • 1 can of light coconut milk
  • Salt and pepper to taste

Directions:

  1. In a large pot, heat the coconut oil over medium heat. Add in the onion and cook until translucent, about 6-8 minutes.
  2. Add the garlic into the pot and cook for 2 more minutes. Next, measure out the ginger, coriander and red pepper flakes, then dump them into the pot as well, cooking for another minute until fragrant.
  3. Pour the veggie stock and coconut milk into the pot and stir well. Add in the carrots, lentils, sweet potato and turmeric and mix until combined. Bring soup to a boil then let simmer for 30-35 minutes, until the sweet potato is soft.
  4. Serve with some sprouted grain bread and enjoy!!

I actually think that I’m in love with this soup…. it’s so rich and satisfying, yet fresh tasting because of the ginger and aromatics. Make sure to check my blog again on Friday for another post!

Yours Truly,

MyDayIsBooked;))

Beans and Broccoli

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Hey there! Today I have another fantastic recipe that can be easily frozen and is great for meal prep. This take on beef and broccoli uses red kidney beans to make a delicious vegan meal. When the beans are fried, they resemble ground beef, and the seasoning used enhances their flavour. These beans and broccoli are great with quinoa, noodles, or in a salad. Hope you enjoy!

Beans and Broccoli

Serves: 2-3

Total Time: 30 minutes

Ingredients:

  • 1 can of red kidney beans, drained and rinsed
  • 1 tsp + 1 tbs soy sauce
  • 1/2 tbs chili flakes
  • 1/2 tbs garlic powder
  • 1/2 tbs ginger
  • pepper to taste
  • 1/2 a head of broccoli, separated into small florets.
  • 1 tbs olive oil
  • 1/2 tbs sesame oil
  • 1/2 tsp maple syrup
  • 1 clove of garlic, minced
  • quinoa, for serving (optional)

Directions:

  1. In a bowl, mash up the beans, leaving some whole. Stir in 1 tsp soy sauce, the chili flakes, garlic powder, ginger, and pepper.
  2. Heat the olive oil in a pan over medium heat. Add in the bean mixture and the broccoli florets and cook for about fifteen minutes, until the broccoli is tender and the beans begin to resemble ground beef in texture; crumbly and firm.
  3. Mix the sesame oil, 1 tbs soy sauce, maple syrup and garlic in a small bowl. Pour over the beans and broccoli and stir, cooking for two more minutes.
  4. Serve over quinoa with green onion and enjoy!

Hopefully this recipe helps you get ahead this week:))

Yours Truly,

MyDayIsBooked;))

Meal Prep: Black Bean Stew

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Hello! I know that making a good lunch is a bit of a struggle for a lot of people, so I’m going to try and post more lunch-related recipes and tips. Meal prep is a great solution to this problem, it just takes a lttle bit of planning and organization. On the weekends, its super easy to make a big batch of something, like this Black Bean Stew, and then BOOM; you have lunch for the week. This stew is delicious and only takes 15 minutes to make, not to mention you can serve it with pretty much whatever you want to switch up your lunch time experience. Because yes, eating this black bean stew is an experience.

Black Bean Stew

Serves: 3 (Makes three lunches)

Total Time: 20 minutes

Ingredients:

  • 1 tbs olive oil
  • 1/2 a red onion, diced
  • 2 tomatoes, diced
  • 2 cloves of garlic, minced
  • 1 can of black beans, drained and rinsed
  • 3 tbs of tomato paste
  • 1 tbs cumin
  • 1/2 tsp cinnamon
  • 2 tsp chile powder
  • 1 tsp paprika
  • 1/4 tsp allspice
  • 1/2 cup water
  • Salt and pepper to taste

Serving Suggestions:

  • quinoa
  • rice
  • tomato
  • lettuce
  • humms
  • sliced almonds
  • kale

Directions:

  1. In a pan over medium heat, heat the olive oil. Add in the tomatoes and onions and cook for about 6-8 minutes, until both vegetables are soft.
  2. Toss the garlic, black beans, tomato paste and spices into the pan with the water. Stir and let simmer for about 5 minutes.
  3. Remove from heat and season with salt and pepper. Scoop into a reusable container on its own or with some of the above suggestions. Store in the fridge until you need it;)

It doesn’t get easier than that. This stew will leave you feeling satisfied and full. It tastes great cold, but if you pack it in a microwavable container you can always heat it up at school. Enjoy!

Yours Truly,

MyDayIsBooked;)))

Vegan Shepherd’s Pie

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Hi guys! Now that fall has started I find myself craving warm, hearty dishes and hot tea, both to be enjoyed while reading of course! The recipe that I’m posting today is the epitome of comfort food; Shepherd’s Pie. I lightened it up a bit by not using any meat, and I also used sweet potatoes because I’m just obsessed with them! This dish definitely isn’t one that comes together in 20 minutes, but it doesn’t take hours to cook either, so it’s good for rainy days when all you feel like doing is staying home and eating good food. Hope you like it!

Vegan Shepherd’s Pie

Serves: 2-3

Total Time: 75 minutes

Ingredients:

  • 2 tbs + 1 tsp olive oil
  • 1/2 a white onion, diced
  • 2 cloves of garlic, minced
  • 1 cup diced zucchini
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup frozen peas
  • 1 cup from corn
  • 1 tsp chilli flakes
  • 2 tsp ground thyme
  • 1 tsp dried basil
  • 1 tbs paprika
  • 2 tbs tomato paste
  • 1 cup water
  • 2 small sweet potatoes, peeled and chopped into small pieces
  • 1 tsp dried rosemary
  • Salt and Pepper to taste

Directions:

  1. In a large pot, heat 2 tbs of olive oil over medium heat. Add in the onion, garlic, zucchini, carrot, and celery and cook until the onion is translucent, about 8 minutes.
  2. Add in the chilli flakes, 1 tsp of ground thyme, basil and paprika and cook for 2 more minutes.
  3. Put the peas, corn, tomato paste, and water into the pot and stir. Let the mixture cook until the veggies are soft and most of the water has boiled off, creating a stew like texture. This will take about 5-10 minutes.
  4. Dump the vegetable mixture into a small loaf pan. Steam the cut up sweet potatoes for about 10-15 minutes, or until soft. Mash them in a bowl with the 1 tsp of olive oil, 1 tsp of ground thyme and 1 tsp of rosemary.
  5. Preheat your oven to 400 degrees Farenheit.
  6. Spread the mashed potatoes in an even layer on top of the veggie mixture. Place in the oven for about 15 minutes, until the potatoes are slightly browned. Remove and enjoy!

This pie also makes great leftovers. Guess what I’m eating for lunch tomorrow? I can’t wait!

Yours Truly,

MyDayIsBooked;)))